Wednesday, October 24, 2018

Shahi Tukda Recipe | How To Make Shahi Tukda?


Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios. Check out the step by step pictures for the full detailed recipe.


Shahi Tukda is a rich and creamy Indian dessert, where fried bread pieces are dipped in cardamom flavored milk syrup, layered and finished off with some crushed almonds, cashews and pistachios.


Diwali festivities has officially begun, and it's the nationwide excuse to indulge in the delicious treats of this season. Shahi Tukda is a perfect dessert to celebrate Diwali or any other occasion, cook it up as an after-meal dessert at home and enjoy. Be it adult or kid, no-one can resist this irresistibly rich yet light simple dessert.

Shahi Tukda is a traditional dessert from the royal city of Hyderabad. It's a perfect fall season dessert with rich flavors and takes less than 20 minutes to prepare! A favorite at holidays and a treat to serve your guests for any get together you are throwing or any special occasion for your family

Shahi Tukda is one is the easiest dessert which any beginner can try and enjoy. It has a beautiful aroma and is quite hard to resist. This dessert is made with 5 main ingredients milk, sugar, bread, nuts and cardamom. The flavor of this dessert comes from cardamom. You can also add pinch of saffron or a tablespoon of rose essence to the syrup.


Shahi Tukda is a traditional dessert from the royal city of Hyderabad. It's a perfect fall season dessert with rich flavors and takes less than 20 minutes to prepare!



Some people like their Shahi Tukda crisp but some people like it really soft. I usually like the soft version so i skip making the sugar syrup, but, if you are someone who like a nice crunch, then you can make a sugar syrup alternatively and dunk the toasted breads into it, for around 20-30 seconds.

I started with making flavored thickened milk syrup (rabri) by simmering the full cream milk on the stove and flavored it with cardamom and rose essence, and, the end result was far better than what i thought. Everyone in my family just loved it. You can also use condensed milk or milk powder but I prefer making the rabri with full cream milk.

Toast or deep-fry the bread pieces in a clarified butter, dip them into the prepared thickened milk syrup and arrange them on a serving plate. Sprinkle some nuts on top. Freeze for 30 minutes, then serve.


HOW TO MAKE SHAHI TUKDA (STEP BY STEP)


1. Boil 4 cups of milk in a saucepan. Once it's boiled, add sugar, cardamom and rose essence for flavor and mix it well. Add in the dry fruits, and stir continuously till the mixture started to reduce and thickened. Turn off the flame.



Boil milk in a pan. Add sugar, dry-fruits, cardamom and rose essence for flavoring and mix it well. Stir continuously till the mixture started to thickens.


2. Cut 6 bread slices into diagonal shape. Heat one tablespoon of butter in a non-stick skillet over medium heat. Cook the bread from both the sides till it becomes golden brown.


Toast or deep-fry the bread slices in clarified butter.


3. Dip the the bread toasts into the prepared thickened milk syrup and arrange them on a serving plate. Sprinkle some dry-fruits on top. Freeze for 30 minutes, then serve.


Dip the the bread toasts into the prepared thickened milk syrup and arrange them on a serving plate. Sprinkle some dry-fruits on top and serve.



I hope you enjoy this recipe! Let me know what y'all think!
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SHAHI TUKDA RECIPE



Yield: 4 Servings
Preparation time: 5 minutes
Cooking time: 20-30 minutes
Author: The Food Root

Ingredients

6 Freshly Baked White Bread Slices, Purchased or Homemade
4 cups Full cream Milk or Condensed Milk
1/2 cup Sugar
1 tablespoon Rose essence (optional)
5 tablespoon Butter, room temperature
5-6 Cardamom pods, crushed
5-6 Almonds, sliced
5-6 Pistachios, chopped
Chopped mixed nuts for garnishing

Method

1. Heat milk in a non-stick pan. Stir and bring it to boil till it reduces half of its quantity. Add sugar, cardamom pods and rose essence for flavor and mix it well. Add in the crushed pistachios and almonds, and, stir occasionally to avoid milk sticking to the pan. Once it's reduced and thickened, turn off the flame and let it cool down to the room temperature.

2. Remove the edges of the bread with the knife and cut them into diagonal shape. Heat one tablespoon of butter in a non-stick skillet over medium low heat. Place the bread and cook it from the both the sides till it becomes crisp and golden brown.

3. Dip each crispy bread piece into the prepared thickened milk syrup for about 20 seconds and arrange them into the serving plate.

4. Pour the remaining milk syrup over the pudding. Sprinkle some pistachios and cashews over it. Freeze for 30 minutes, then serve.

Notes

1. Add sugar as per your taste.
2. For more flavoring, you may add a pinch of saffron to the milk syrup.
3. Instead of soaking the balls in sugar syrup, they are soaked in thickened milk syrup.
4. You can serve it warm or refrigerate it for later.

Sunday, October 7, 2018

Mint Coriander Chutney


Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli.


Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

Since my garden is overflowing with fresh herbs, I decided to make mint coriander chutney. This chutney is full of garden fresh flavor and can be made in less than 10 minutes.

Everyone in my family loves eating chutneys so we make this at least once a week. They are perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile. It pairs well with Indian appetisers like fritters, medu vada, dahi vada, salads, chips, chaats and taste great when spread on sandwich and wraps. My personal favorite is to eat chutney with paneer-tikka.

I love to add raw mango in my chutney with rest of the ingredients to get the tangy flavour as it compliments the chutney beautifully. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.

Add less water if you are making chutney in a large quantity and refrigerate in an airtight container. But it's also not advisable to store the dip for longer than few days as the mint and coriander will oxidise rapidly and turn dark, so it's always better to consume it fresh.


Mint Coriander Chutney are the perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile.


The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first.


Mint Coriander Chutney

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


Ingredients


2 cup mint leaves
11/2 cup coriander leaves
1 raw mango, grated or 2 tablespoons lime juice
2-3 green chillies, seeds removed, chopped
1/4 cup water, add more if required
1/4 tablespoon cumin powder, roasted
1/2 tablespoon salt or as per taste
1/4 tablespoon pepper or as per taste

Method


1. Pluck the mint leaves and coriander leaves from stem and clean it under running water using a colander or strainer.

2. Drain off the water in a colander. Let the leaves sit until they are completely dry, for about 5-6 minutes.

3. Roughly chop the leaves and the tender stems as you have to blend everything eventually.

4. Add all the ingredients in a blender and blend them until the mixture has smooth consistency.

5. Pour the chutney into a serving bowl.

6. Chill in the fridge until ready to serve.

Notes


1. You can refrigerate and use the mint and coriander chutney for 3 days but it's always better to consume it fresh.

2. Choose leaves that are bright, without the signs of browning.

3. You can also use the tender stems of the leaves as they all taste the same.

4. If you want your chutney to be tangy, add grated raw mango and grind with rest of the ingredients.

5. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.